Beef Tartare with hazelnut and pickled mushrooms

kitchensoutdoors
Written By Marco Fazio

unveiling the exquisite fusion of stone elegance and outdoor culinary excellence

Beef Tartare on Ivory Fantasy granite kitchen worktop - photo by Marco Fazio

Beef Tartare on Ivory Fantasy granite kitchen worktop

 

When we think of outdoor dining, our minds often drift towards sizzling barbecues and smoky grills. But what if we told you there's a way to elevate your open-air gatherings to a new level of sophistication and flavour? Enter the enchanting world of outdoor kitchens, where the natural beauty of stone meets the culinary prowess of renowned Italian chef Lorenzo Salami.

An outdoor kitchen adorned with natural stone like this resplendent Ivory Fantasy granite is more than just a cooking space; it’s a natural focal point for al fresco entertaining. The Ivory Fantasy's gentle black, beige, and pink veins provide a beautiful backdrop for crafting culinary wonders.  Imagine sipping on chilled drinks, surrounded by the natural beauty of your garden, amazing your friends with an imitation of Lorenzo's beautiful dishes.

We are proud to present Beef Tartare with Hazelnut and Pickled Mushrooms, where Lorenzo takes a traditional recipe for raw meat and creates a symphony of flavours and textures with his signature flair. 

Watch the chef prepare this beautiful dish in our video presentation hosted by Donna Thacker from Seriously Good Food in Marlow

 

enjoy the recipe preparation here

 

Ready to elevate your al fresco experience?

 

Beef Tartare with hazelnut and pickled mushrooms

by Lorenzo Salami

Serves: 4 people

Preparation: 40 minutes

Chilling: 10 minutes

ingredients

  • 320g beef fillet 

  • 32 toasted hazelnuts 

  • 100g shimenji mushrooms 

  • parsley

  • 24 capers 

  • 40g parmesan 

  • nasturtium leaves, edible flowers, chervil, red vein sorrel for decoration 

  • 100g water 

  • 50ml white wine vinegar 

  • 25g sugar 

  • salt, oil, pepper

preparation

Mix water, sugar, and vinegar and bring to a boil. Cook the mushrooms in this mix for one minute and reserve until cold.

Cut the meat into small dices and season with chopped parsley, capers, shaved parmesan, salt and olive oil.

Arrange the beef tartare on a plate using a kitchen ring and decorate it with mushrooms, hazelnuts and all of the herbs on top.

Ivory Fantasy granite kitchen worktop at stoneCIRCLE yard

chef Lorenzo Salami

 

Beef Tartare with hazelnut and pickled mushrooms

project details

kitchen worktop: Ivory Fantasy Granite

chef: Lorenzo Salami

presenter: Donna Thacker

production: Marco Joe Fazio creative agency

Marco Fazio

Marco Fazio is a creative director and photographer, working in fashion, lifestyle, hospitality, architecture and design.

Born and raised in Tuscany, Italy, Marco worked in architecture, interior and lighting design for more than 18 years. In 2008 he had a career change, starting his work as a photographer and designer in the UK. After years of passionate dedication, hard work and professional achievements, he was awarded the Fellowship certification (FBIPP) by the British Institute of Professional Photography and won the Peter Grugeon Award for the Best Fellowship of the Year in 2016. Subsequently, he has been admitted as a member of the highly regarded Association of Photographers (AOP).

Having achieved a stronghold in coordinated image and photography for the design and fashion world, Marco has taken his expertise into the hospitality market; the likes of luxury/boutique hotels, fine dining restaurants, drinks & beverage industry are all reaping benefits from his services.

Today Marco is leading his agency in assignments for the hospitality, design and fashion industries. Creative photography, coordinated image and brand marketing services are the core of his services. The crossover between genres and industries is a peculiar and essential factor in his work, which contributes to thinking outside-the-box and achieving a unique style rich in symbolism and contents.

http://marcojoefazio.com
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